If you follow my lists, you know I love manipulating cauliflower so it mimics high-carb foods. Here, I purée it, and mix it with eggs and cheese to make a pizza crust that is basically carbohydrate-free. It's one of our favorite weeknight meals.
  1. Purée 1/2 large or one small cauliflower in a food processor until it resembles ricotta cheese.
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  2. Scrape it into a heat-proof bowl and microwave it for 7 minutes.
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  3. Carefully scrape the microwaved cauliflower purée onto a clean dish towel.
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  4. Very carefully (using a second towel if necessary) squeeze out as much liquid as possible.
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    The dryer, the better.
  5. In a bowl, combine the cauliflower, 2 eggs, a pinch of salt, and 1/2 cup shredded mozzarella or Parmesan.
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    Really any grate-able cheese will do. I've made this with cheddar before.
  6. Mix together to make a batter.
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  7. Line a baking sheet with parchment paper.
  8. Scrape the batter into the center of it.
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  9. Wet your hands and carefully pat the batter into a circle, making it as thin as possible.
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  10. Drizzle with olive oil.
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    This will help the crust get nice and brown.
  11. Bake at 375 for 20 minutes.
  12. Gather your toppings.
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    Tonight I'm using pesto, smoked mozzarella, and some scallions I charred by holding them over the flame of a burner on my stove. Use whatever you have around.
  13. Remove the crust from the oven, but leave the oven on.
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    The edges should be brown.
  14. Place a piece of parchment paper over the top of the cooked crust.
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  15. Carefully flip the whole thing so the bottom is facing up.
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  16. Remove the parchment.
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  17. Top your pizza. I added some red chili flakes because they improve everything.
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    It's important not to go too heavy on the toppings. The crust is sturdy, but it's not the same as a regular pizza crust.
  18. Bake for 20-25 minutes, until brown and bubbly.
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    If it's still a little soft when it comes out, put it back in the oven for another five minutes.
  19. Slice and serve.
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